This Lemon Chicken Pasta is a zesty delight! Juicy chicken, tender pasta, and a fresh lemon sauce come together for a bright, flavorful meal that’s sure to please.
Every bite feels like sunshine on a plate! I love how quick it is to whip up—perfect for busy evenings when you want something tasty without the fuss.
Key Ingredients & Substitutions
Pasta: Fettuccine is a classic choice, but you can swap it for spaghetti, linguine, or even whole wheat pasta if you prefer a healthier option.
Chicken: Boneless, skinless chicken breasts keep it simple, but chicken thighs will give a juicier finish. You could also use rotisserie chicken for speed.
Heavy Cream: If you’re looking for a lighter alternative, opt for half-and-half or even a plant-based cream. For a dairy-free version, coconut cream works well too.
Parmesan Cheese: Freshly grated Parmesan is best for flavor, but Pecorino Romano or Grana Padano can also be good substitutes. Nutritional yeast is great for a dairy-free option.
Lemon: Fresh lemon juice and zest really brighten the dish, but lime can be a nice alternative if you don’t have lemons on hand.
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken perfectly is key to this dish. You want it juicy and flavor-packed. Here are a few tips:
- Start with room temperature chicken for even cooking. Let it sit out for about 15 minutes before cooking.
- Keep the heat medium-high at first for searing and then lower it when you need to cook it through without burning.
- Use a meat thermometer — chicken should reach an internal temperature of 165°F (75°C).
- Always let the chicken rest for a few minutes after cooking. This helps keep the juices in!
How Can I Make the Sauce Creamy without Curdling?
Making a creamy sauce takes some care to keep it smooth and delicious. Here’s how:
- Reduce heat before adding the cream to prevent curdling.
- Gradually stir in the cream after the garlic is fragrant. Make sure it’s warmed, not cold!
- Always mix in cheese slowly, allowing it to melt completely before adding more.
With these tips, your Lemon Chicken Pasta will be a hit every time!
How to Make Lemon Chicken Pasta
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tsp dried Italian seasoning or mixed herbs
For the Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp unsalted butter
For Garnish:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This zesty Lemon Chicken Pasta recipe takes about 30 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and another 20 on the chicken and sauce. It’s a quick yet impressive meal that fits perfectly into a busy evening!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the fettuccine pasta in a pot of boiling salted water. Follow the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside while you prepare the chicken and sauce.
2. Season the Chicken:
While the pasta is cooking, season both sides of the chicken breasts with salt, black pepper, and Italian seasoning. This adds great flavor to the chicken.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook them for about 5-7 minutes on each side or until they are golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
4. Sauté the Garlic:
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
5. Prepare the Sauce:
Add the butter, chicken broth, heavy cream, lemon zest, and lemon juice to the skillet. Stir everything together well and bring the mixture to a gentle simmer. This will create a luxurious, creamy sauce.
6. Add the Cheese:
Gradually stir in the grated Parmesan cheese until it melts and the sauce becomes creamy and slightly thickened. This process takes about 3-5 minutes. Taste and season with more salt and pepper if needed.
7. Combine the Pasta and Sauce:
Add the cooked pasta to the skillet, tossing it with the sauce until all the pasta is well-coated. This is where all the flavors come together!
8. Add the Chicken:
Return the sliced chicken to the skillet, placing it on top of the pasta. This makes it look nice and gives each serving a hearty portion of chicken.
9. Garnish:
Before serving, sprinkle chopped fresh parsley over the top and add lemon slices for garnish. This not only adds visual appeal but also enhances the lemony flavor.
10. Serve and Enjoy!
Serve your Lemon Chicken Pasta immediately while it’s warm and creamy. Enjoy this delightful dish with family and friends!
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half for a lighter option, or try coconut cream for a dairy-free version. Be aware that using lighter creams might affect the thickness of the sauce.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply substitute the fettuccine pasta with gluten-free pasta made from rice, quinoa, or corn. Just be sure to follow the cooking instructions specific to the gluten-free pasta you choose!
Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs will work beautifully in this recipe! They tend to be juicier and can add extra flavor. Just be sure to cook them until they reach an internal temperature of 165°F (75°C).
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream if the sauce looks too thick.
